Potato Rolls

Ingredients:

1 medium potato, peeled and diced
2 cups water
1 (.25 ounce) package active dry yeast
1/4 cup honey
1 tablespoon vegetable oil
1 1/2 teaspoons salt
1 egg, lightly beaten
6 cups all-purpose flour

Directions:

Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain, reserving cooking liquid. Set cooking liquid aside to cool to 110 degrees F-115 degrees F.

Mash potato (don't add milk or butter); set aside.

In a large mixing bowl, dissolve yeast in warm cooking liquid. Add the honey, oil, salt, egg, 4 cups flour and mashed potato. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 7-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide into 36 pieces. Shape each into a ball. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Cover and let rise until doubled, about 30 minutes.

Bake at 375 degrees F for 20-25 minutes or until golden brown. Serve warm.

Brunner Yeast Rolls

Ingrediants:
1/3 cup Sugar
1 1/2 tsp Salt
2 Packets Yeast
4 1/2 - 5 1/2 cups Flour
1 cup Milk
1/4 cup Butter
2 eggs

Directions:

Combine flour, sugar, and yeast in food processor. Melt butter. Combine butter, milk, and eggs. Add the wet ingrediants to the dry in a food processor. Add salt. Once ingrediants are combined, kneed on lightly floured surface for 5-10 minutes.

Place dough into a greased bowl and let proof for 1 hr.

Once dough has doubled in size punch down and roll on lightly floured surface into 12 knots.

Allow knot rolls to proof for 20 minutes until risen.

Preheat oven to 400 degrees.

Bake rolls for 10 minutes until lightly golden.

Pumpkin 'n Spice Cinnamon Rolls

Ingrediants:

Rolls:
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (100° to 110°)
3 3/4 cups all-purpose flour, divided
1/2 cup pumpkin, room temperature
1/2 cup milk, room temperature
1/4 cup butter, melted and slightly cooled
2 tablespoon granulated sugar
1 1/4 teaspoons salt
1/2 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
Nonstick Cooking spray

Filling:
3 tablespoons granulated sugar
3 tablespoons brown sugar
2 tablespoons all-purpose flour
1 1/2 heaping teaspoons ground cinnamon
2 tablespoons chilled butter, cut into small pieces

Glaze:
3/4 cup sifted powdered sugar
1/4 cup hot water
1/4 teaspoon vanilla extract

Directions:
To prepare the buns, dissolve yeast in warm water in a large mixing bowl; let stand for 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Add 3 cups flour, pumpkin, milk, butter, sugar, salt, and spices; beat with a mixer at medium speed until smooth. If using a Kitchenaid, knead with a dough hook until smooth and elastic (about 10 minutes); while kneading, add enough of the remaining 3/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). Otherwise, knead by hand on a lightly floured surface.

Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place , free from drafts for approximately 1 hour or until doubled in size. Press two fingers into the dough. If an indentation remains, the dough has risen enough.

Combine 3 tablespoons granulated sugar, brown sugar, 2 tablespoons flour, and 1 1/2 teaspoons cinnamon in a small bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Punch dough down; cover and let rest for 5 minutes. Roll the dough into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture. Roll up the rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. Place slices in a 9-inch square baking pan coated with cooking spray.
Cover and let rise 25 minutes or until doubled in size.

Preheat oven to 375°.Bake the rolls at 375° for 20-25 minutes or until golden brown.

Cool for 15 minutes in pan on a wire rack.To prepare the glaze, combine the powdered sugar, vanilla extract and 1 tablespoon of water in a small bowl, stirring with a whisk. Add water 1 tablespoon at a time, whisking in between until smooth. Drizzle glaze over buns. Serve warm.

Pumpkin Pie

Ingredients


1 (9 inch) unbaked deep dish pie crust
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk


Directions


Preheat oven to 425 degrees F.


Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.


Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

Holiday Sweet Spiced Nuts

Ingrediants:

3/4 sugar
3 tbsp water
1 egg white, slightly beaten
1 tsp ground cinnamon
3/4 tsp salt
1/4 tsp nutmeg
1 tsp ground cardamom (or substitute 1/4 tsp ground cloves)
1 cup pecan halves
1 1/2 cups whole almonds
1 cup walnut pieces

Directinos:

Preheat oven to 200°F.

In a large bowl, mix all ingredients together.

Spread evenly on a greased 15x10x1 inch baking pan.

Bake for 45 minutes, stirring nuts every 15 minutes.

Yield: 3 1/2 cups

Pecan Pie

Ingrediants:

1 cup dark brown sugar
2/3 cup Lyle's Golden Syrup (or dark corn syrup)
1 tablespoon rum or bourbon
4 tablespoons unsalted butter
3 large eggs
1/4 cup cream
1/4 salt
1 1/2 - 2 cups pecans, toasted and coarsely chopped

Directions:

Preheat oven to 350 degrees F (180 degrees C). Place the oven rack in the bottom third of the oven.

Make the Pecan Filling: In a large saucepan, heat the brown sugar, Lyle's Golden Syrup, rum, and butter until boiling, stirring constantly. Remove from heat and let cool until tepid. Meanwhile, in a separate bowl, whisk the eggs. When the boiled syrup has cooled, beat in the eggs, salt, and cream.

Remove the chilled pastry crust from the refrigerator and evenly distribute the chopped pecans over the bottom of the crust. Then pour the filling evenly over the nuts. Bake for about 45 to 50 minutes, or until the filling is just set (a toothpick inserted into the center of the pie will come out clean. (If you find the edges of the pie crust are over browning during baking, cover with foil.) Remove from oven and place on a wire rack to cool. Serve warm or at room temperature with whipping cream.

Makes one 9 inch pie.

Note: To toast pecans - Place pecans on a baking sheet and bake for about 8 minutes in a 350 degree F oven until lightly browned and fragrant. Let cool and then chop coarsely.


Maple Whipped Cream:
1 cup heavy whipping cream
1 1/2 tablespoons pure maple syrup

Make the Maple Whipped Cream: Place the heavy whipping cream and maple syrup in bowl of your electric mixer. With the whisk attachment, whip the cream until soft peaks form.

Green Bean Casserole

Ingredients:

For the topping:
2 medium onions, thinly sliced
1/4 cup all-purpose flour
2 tablespoons panko bread crumbs
1 teaspoon kosher salt
Nonstick spray

For beans:
1 pound fresh green beans, rinsed and trimmed
1 gallon water
2 tablespoons kosher salt

For sauce:
2 tablespoons unsalted butter
12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half

Directions

Preheat the oven to 475 degrees F.

Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick spray and evenly spread the onions on the pan. Bake in the oven until golden brown, tossing every 10 minutes, for approximately 30 minutes. Once done, remove from the oven and set aside until ready to use.

Turn the oven down to 400 degrees F.

While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Add the half-and-half and cook until the mixture thickens, approximately 6 to 8 minutes.

Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

Corn Pudding

Ingrediants:

2 ears fresh corn
1 16 ounce bag frozen corn kernels, defrosted
1 cup half and half (I used low fat)
1/2 cup milk (whatever kind you have, I used skim)
2 eggs, plus 1 egg white
1/2 stick butter, melted (I used the unslated SmartBalance-butter blend stick)
5 tablespoons sugar
5 tablespoons flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup shredded cheddar cheese
Non-stick cooking spray

Directions:

Preheat your oven to 350 degrees. Cut the kernels off both ears of fresh corn, setting aside 1/2 cup of the whole kernels. With a cheese grater, grate the ears of corn over a plate to remove all of the milky corn still left in the ears. With the 1/2 cup of corn you set aside, you should have about 3/4 cup of corn kernels and ‘milky’ corn left.

Pour the 3/4 cup corn from the fresh ears in a food processor. Set aside 1/2 cup of the frozen corn kernels. Pour the remaining frozen corn in the food processor with the fresh corn. Blend the corn until it is evenly minced, almost to a puree. Pour in the milk and half and half and blend until combined.

In a medium bowl, beat your eggs and egg white slightly with a fork. Pour the corn mixture in the bowl, stirring to mix well. Slowly pour in the melted butter, stirring as you add it. Add the sugar, flour, baking powder, salt, and cheese and stir to combine. Spray an 8×8 baking pan with non-stick spray, and pour the entire mixture into the dish. Bake about 1 hour and 20 minutes, or until the middle is set. Let the dish stand for at least 30 minutes. Can be refrigerated and reheated.

Cornbread Stuffing

Ingrediants:

2 slices bacon, chopped
2 stalks celery, minced
1 small onion, minced
2 cloves garlic, minced
1 tablespoon freshly chopped rosemary leaves
1 tablespoon freshly chopped sage leaves
2 tablespoons freshly chopped parsley leaves
2 1/2 cups crumbled cornbread
1/4 cup dried cranberries
1/2 cup chicken broth
Salt and freshly ground black pepper

Directions:

In a large heavy bottomed saute pan, begin to fry bacon. Add celery, onion and garlic to pan and allow to saute with the crispy bacon. Add rosemary, sage and parsley after bacon has cooked for 8 to 10 minutes. Saute until fragrant. Season with salt and pepper.

In a large bowl add cornbread, dried cranberries and chicken stock. Stir in the cooked vegetable mixture. Mix well.

Place in 8x8 inch baking dish and bake at 350 degrees for 10-15 minutes.